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Cinnamon Plums w/ Port Sauce


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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

I saw this done on a BBQ University cooking program a couple of years ago and was very intrigued by it!! I finally got around to trying it last summer and have made it several times since!! It is really quite good. I don't use port wine. It was suggested that whatever kind of red wine you use, make sure it is a good one! I don' t drink red wine but I do love to cook with it. So I used a good merlot and wow!! The sauce itself is fantastic drizzled over vanilla ice cream or plain cheesecake as well!! Yumm!!

Cinnamon Plums w/ Port Sauce

Adapted from Raichlen's Indoor Grilling

*Kay says: Raichlen recommended a good burgundy wine!!! I chose a good Merlot!!

Note: The zest is the oil-rich outer yellow rind of the lemon. Remove it in the thinnest possible strips using a vegetable peeler, zester or paring knife.

Note: Almost any type of plum is good grilled. I like big, fleshy, freestone purple plums!


Ingredients You'll Need

1 cup port*
2 whole cloves
2 strips lemon zest, each about 1/2 by 1 1/2" (see Notes)
1 (3") cinnamon stick
3 Tb. sugar, or more to taste
1 1/2 tsp. cornstarch
1 Tb. fresh lemon juice

4 lrg. ripe plums (see Notes)
8 (3") cinnamon sticks
8 strips lemon zest (see Notes)
vanilla ice cream or yogurt, for serving
4 fresh mint sprigs, for garnish


Directions

I saw this done on a BBQ University cooking program a couple of years ago and was very intrigued by it!! I finally got around to trying it last summer and have made it several times since!! It is really quite good. I don't use port wine. It was suggested that whatever kind of red wine you use, make sure it is a good one! I don' t drink red wine but I do love to cook with it. So I used a good merlot and wow!! The sauce itself is fantastic drizzled over vanilla ice cream or plain cheesecake as well!! Yumm!!


Cinnamon Plums w/ Port Sauce


Adapted from Raichlen's Indoor Grilling


Serves: 4


for the Port Sauce* -


1 cup port*


2 whole cloves


2 strips lemon zest, each about 1/2 by 1 1/2" (see Notes)


1 (3") cinnamon stick


3 Tb. sugar, or more to taste


1 1/2 tsp. cornstarch


1 Tb. fresh lemon juice


*Kay says: Raichlen recommended a good burgundy wine!!! I chose a good Merlot!!


for the plums ~


4 lrg. ripe plums (see Notes)


8 (3") cinnamon sticks


8 strips lemon zest (see Notes)


vanilla ice cream or yogurt, for serving


4 fresh mint sprigs, for garnish


1. Make the port sauce: Place port in a heavy nonreactive saucepan. Stick cloves into the strips of lemon zest and add to the port, along with the cinnamon stick and sugar. Gradually bring to a boil over high heat, then let boil until slightly reduced and just beginning to become syrupy, 3-5 min.


2. Dissolve corn starch in lemon jc. & gradually stir into port mixture. Reduce heat to med. and let sauce simmer 'til it thickens, 1-2 min. Strain sauce into heat-proof bowl & let cool to room temp. Sauce can be refrigerated, covered, for several days.


3. Prepare plums: Cut each in half along the crease. Twist plum halves in opposite directions to separate them. Remove & discard pits. Cut each plum half in half. Using metal skewer and working from the pit-side, make hole in center of each plum quarter. Then thread 2 plum quarters on each cinnamon stick, skin side to cut side, placing a strip of lemon zest between the two quarters. Repeat with remaining plum wedges to make 8 cinnamon stick skewers. The recipe can be prepared several hours ahead to this stage.


4. When ready to cook, set up grill for direct grilling & preheat to high. Brush and oil grill grate. Cook plum kebabs, basting w/ port sauce, 'til they are sizzling & golden brown, 2-4 min. per side, turning w/ tongs. Baste one last time.


5. To serve, scoop vanilla ice cream into 4 martini glasses, wine goblets or sm. bowls. Place 2 plum kebabs on top of each scoop of ice cream & spoon remaining sauce over them. Garnish with mint sprigs and serve at once.


Note: The zest is the oil-rich outer yellow rind of the lemon. Remove it in the thinnest possible strips using a vegetable peeler, zester or paring knife.


Note: Almost any type of plum is good grilled. I like big, fleshy, freestone purple plums!


Questions, Comments & Reviews


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